1. First we prepare the right amount of peanuts, put into the water to scratch and knead for a while, remove the dust on the top, and then poured out to dry the water standby.

2. After the water is dry, put it into a pot, add 3 grams of salt, 2 grams of pepper, 2 grams of pepper, 2 grams of chicken essence, and then beat an egg, the seasoning stirred so that the peanuts are evenly coated with egg, and then pour in the appropriate amount of flour and continue to stir, the peanuts wrapped to a dry, waterless state so as to avoid frying stick together, and then pick the peanuts out of the excess flour shake off the preparation for frying.

3. Boil some more oil in the pot and raise the oil temperature to 50 percent, if you can't get a good grip on the oil temperature you can use chopsticks to test it out, and the chopsticks will be surrounded by small bubbles when it's ready.

4. Pour the peanuts into the pot and fry them over medium heat for 2 minutes to dry out the water inside, frying until there is no vapor coming out of the oil, then turn the heat down to low and continue to fry for 2 minutes, often turning with a spoon.

Peanuts fried crisp, fried through, peanuts fried into a golden brown when poured out of the oil control, quickly shaken loose to cool after the texture more crispy.

Technical points:

1. Peanuts must be dried and then battered, otherwise it is easy to de-batter when frying.

2. Be sure to wrap until dry and waterless to avoid frying, and will not stick when frying.

3. During the frying period, you should turn on the medium heat to dry out the water, and then turn to low heat to dip fry, so that the texture is more crispy